Spaghetti with clams

Spaghetti with clams is possibly one of the most popular fish pastas served where ever Italian food is served. It is certainly one of Enzo’s favourites and when the clams were available, not a tear was shed over the boiling of a pot full of clams … not one! In fact, this is a photograph of Enzo’s spaghetti with clams after he had spend a few hours in the kitchen.

Ingredients: Serves 4

1 kilogram fresh clams, cleaned and scrubbed

Olive oil

2 cloves garlic, thinly sliced

500 grams spaghetti or vermicelli

1 tablespoon fresh Italian parsley/chives, finely chopped

Salt and pepper

Discard any clams with broken shells or which are open.

Heat some oil in a saucepan and add the garlic and clams.

Cook until the clams open, about 5 minutes.

Remove from the heat and lift out the clam. Discard any that remained closed.

Remove the clams from the shell, saving a few for decoration.

Strain the liquid from the saucepan into a frying pan and add the meat from the clams.